(Recipe) Mexican Potato Salad

[Guest guest]

I made this over the weekend - it is terrific stuff. I'll be making this

again and again. It's very refreshing and a little tangy (a hint) with the

pickled stuff and the cider.

 

I changed a few things up.

 

I used about 8 potates (small to medium).

2 tbl. of a horseradish mustard.

8 garlic stuffed olives

9 radishes

5 " green onions "

3 tbl apple cider vinegar

3 tbl olive oil

Lots of salt and pepper (and I'll add more next time)

 

This would also be fun to play with and add cumin or mexican oregano as

well. I think I might add more vinegar too (strangely enough I can't stand

the taste of the stuff by itself but this Mex potato salad was wonderful).

Oh, hadn't realized it but it looks like this is vegan (unless that process

for the pickled jalps wasn't - I think someone mentioned something about the

pickling process not being vegan).

 

Shawn

 

----

 

Mexican Potato Salad

 

4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes

1 tablespoon Dijon mustard

8 large green olives, sliced

2 pickled jalapeños, stemmed, seeded and coarsely chopped

12 radishes, trimmed and sliced thin

4 scallions, trimmed and minced

3/4 cup chopped cilantro leaves

2 tablespoons cider vinegar

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly-ground black pepper

 

Put the potatoes in a pot; add water to cover and bring to a boil. Reduce

heat to simmer until the potatoes are soft all the way through but not

disintegrating, about 8 minutes.

 

Drain and set aside to cool and dry out a bit, 15 to 20 minutes.

 

Transfer the potatoes to a large bowl, add the mustard, and toss to coat.

Add remaining ingredients and gently mix. Serve right away at room

temperature or serve chilled.

 

(This tasted good both at room temp and chilled)